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Ingredientes
- 6 x Dry black mushrooms
- 1 x Duck, 4 to 5 pounds
- 2 tsp Soy sauce Oil for deep-frying Duck giblets
- 4 slc Fresh ginger root
- 1 x Clove star anise
- 1 Tbsp. Sherry
- 1 tsp Salt
- 1 tsp Honey
- 1 Tbsp. Soy sauce Water to cover
- 1/2 c. Duck liquid
- 1/2 c. Bamboo shoots
- 1/2 c. Celery
- 1 1/2 c. Duck liquid
- 1/2 c. Smoked ham
- 1/2 c. Chinese parsley
- 1 Tbsp. Cornstarch
- 1/4 c. Water
Direcciones
- 1. Soak dry mushrooms.
- 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or possibly hang up to dry in a cold, airy place 1 to 2 hrs.
- 3. Rub duck lightly with soy sauce. Then truss (see "HOW-TO SECTION").
- 4. Heat oil to boiling. Using a wire basket or possibly long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, till golden brown. Drain quickly. Rinse in a pan of cool water and drain again. Untie duck.
- 5. Transfer bird to a large heatproof bowl. Dice giblets; slice ginger root and add in, along with star anise. Combine sherry, salt, honey and remaining soy sauce and pour over. Meanwhile boil water in another pan, and also pour over duck.
- 6. Steam by the bowl-in-a-pot method till duck is done, but still hard
- (about 1-3/4 hrs). See "HOW-TO SECTION".
- 7. Remove duck and let cold. Bone; then cut meat in bite-size squares, each with a piece of skin. Strain duck liquid, skimming off fat.
- 8. Return duck squares, skin-side up, to heatproof bowl. Add in strained duck liquid and steam 15 min more.
- 9. Meanwhile shred bamboo shoots, celery and soaked mushrooms. In a saucepan, bring remaining duck liquid to a boil. Add in shredded vegetables and simmer, covered, 10 min.
- 10. Cut smoked ham in strips. Chop Chinese parsley. Blend cornstarch and cool water to a paste and stir into duck liquid to thicken. Pour over duck squares and serve, garnished with ham strips and minced parsley.
- NOTE:This recipe can be made with chicken as well as duck.
- VARIATIONS:1. In step 5, omit the seasonings given and pour over duck and giblets the following mix: 1-1/2 c. stock; 1 slice fresh ginger root and 1 clove garlic, both chopped; and 1 c. canned button mushrooms. Also omit the water.
- 2. In step 10, arrange duck squares on a serving platter over 1 head lettuce, shredded; or possibly over 1 lb. of any of the following: asparagus, broccoli, Chinese cabbage, mushrooms, mustard greens, onions or possibly spinach.
- (These must be stir-fried first.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 415 | |
| Calories from Fat 335 | 81% |
| Total Fat 37.2g | 47% |
| Saturated Fat 12.4g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 692mg | 29% |
| Potassium 353mg | 10% |
| Total Carbs 3.93g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.73g | 1% |
| Protein 14.67g | 23% |
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